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Mortadella and Asparagus pizza

Fig & Prosciutto pizza

The final fruit based recipe takes a delicious mediterranean fruit, fig, and pairs it with Italian prosciutto. We know that there are some people out there who think putting fruit on pizza is sacrilege but if there is one fruit pizza recipe to try, give this a whirl. When the fig is cooked it creates its own syrup, yet still has the crunch from the seeds and when you couple it with the melted mozzarella and saltiness from the Prosciutto. A light drizzle of balsamic glaze finishes off with a little edge of sour. If you wanted to push the salt levels further add some blue cheese of your choice. 

Add all your toppings.

Ingredients

  • 1 Great Balls of Flour dough ball
  • Flour and semolina mix
  • 65g Tomato Sauce – 2 1/2 desert spoons
  • 15g Thinly sliced red onion (optional)
  • 70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
  • 3 slices of Italian Prosciutto, torn.
  • 1 1/2 figs, quartered  
  • Balsamic vinegar glaze

Method

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base. 

Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature.  

Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video.

Transfer to your pizza peel, or parchment paper if cooking in a home oven.  

Spread your tomato sauce onto the pizza base then moving quickly add the cheese and figs. Cook as below, after cooking top the pizza with the torn Prosciutto and finish with a good drizzle of Balsamic vinegar glaze.  

All you need to create perfect pizza

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